Saturday, February 21, 2015

Peanut Butter Yummery Bars.

Crispy-puffy rice, coconut, chickpea crunchy noodles, raisins, spices, peanut butter-yummery.
Rheumatologist approved.
These peanut butter crunchy bars aren't for everyone. For instance, Dazee does not like them. So, if you plot carefully with the right target in mind, you can make these under the guise of sharing, and then get to eat them up all by yourself. Winnery for you!

I've never had bars like this before, but for some reason I started craving them madly this week. They're not hard to imagine, really. Especially if you're a big fan of spicy Indian snacks like I am.

The trick to these is to find a spicy snack mix you like and to use that. For these, I used some hot fried chickpea flour noodles, but you could easily add Bhuja, if you have some. Or something similar from the Indian market. The key is to make sure there's some heat to counter the sweet, and maybe some fennel. And, don't leave out the curry leaves! MMMmmmm.

Peanut Butter Yummery Bars. 
about 16 bars (fills an 8" square brownie pan)

What You Need:
4 cups rice crispy type cereal 
handful of curry leaves (12-16)
1/2 cup unsweetened shredded coconut
1/2 teaspoon ground turmeric
2 tablespoons canola or melted coconut oil
pinch salt

2 cups Indian chickpea flour sticks, or Indian snack mix 
1/2 cup golden raisins
2 tablespoons roasted peanuts
1 tablespoon cacao nibs

3/4 cup natural peanut butter
1/4 cup coconut sugar
1/4 cup agave nectar
1/4 cup brown rice syrup

What You Do:
1. Preheat the oven to 350F and line a rimmed baking sheet with parchment paper. Lightly oil an 8" square baking pan.

2. In a large bowl, mix together the rice cereal, curry leaves, coconut, and turmeric. Drizzle on the oil and salt and stir until well combined. Spread the cereal onto the baking sheet and bake, stirring every few minutes to prevent burning, until the coconut is golden brown and the curry leaves are brittle, about 12 minutes.

3. While the rice is toasting in the oven, put the chickpea sticks, raisins, peanuts, and cacao nibs into the large bowl. Add the toasted rice mixture and combine well.

4. In a small saucepan, combine the peanut butter, coconut sugar, agave nectar and brown rice syrup. Cook over medium-high heat, stirring constantly, until the sugar has dissolved and the mixture just begins to bubble.

5. Immediately pour the peanut butter mixture over the cereal mixture and stir well until the cereal is completely coated in the sticky peanut butter sauce. It's best to work fast, as the peanut butter sauce will quickly stiffen as it cools.

6. Press the mixture firmly into the baking pan and cool to room temperature. Score the bars and refrigerate.

7. Share with no one.

I like the combination of low glycemic sugars in these bars, and found them perfectly sweet. But the bars are very user-friendly, so feel free to switch them up if you prefer more spices, and/or other sugars and nut butters. I think they'll still be lovely.

The Teff Lurve virtual door will be at Dianne's Vegan Kitchen on the 24th!



  1. [ Smiles ] Now, that is my kind of vegan recipe!

  2. I always hated Rice Krispie Squares and their kin. Always too sweet and marshmallow-y. This has chaat, curry leaves, and PB, all of which I could live off of. Basically, a lot of my favourite things in one neat package!
    Genius. *hats off to you!*

    Katie :)

    1. I hope you make them and love them! I'm pretty happy Dazee doesn't like them! Next time i'm adding more curry leaves!

  3. yum yum. its chivda protein bar people!

  4. Mmm heat sweet curry crunchy! Yummery is right, love the little bug paper separating the squares xo

  5. Oh man these look good. I can tell you from now I'll be the only one eating them so the next time you see me I will look like said bars.

  6. Oh yum! I'm all about those Indian snacks. I know I would LOVE these!!!


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